NUTRITION

SERVINGS

INGREDIENTS

2.5 oz lean ground lamb

1 medium eggplant

0.5 cup tomato puree

0.25 cup yellow onion

1 tsp garlic

0.5 tsp dried oregano

0.25 tsp ground cinnamon

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup nonfat Greek yogurt

0 large egg

0.5 tbsp parmesan cheese

0 tsp olive oil

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Slice the eggplant into 1/2-inch thick rounds, brush lightly with olive oil, and roast for 20 minutes until tender.

• 3

  While the eggplant roasts, heat a skillet over medium heat and brown the ground lamb with the diced onions and minced garlic.

• 4

  Stir in the tomato puree, dried oregano, cinnamon, sea salt, and black pepper, then let the mixture simmer for 10 minutes to thicken.

• 5

  In a small mixing bowl, whisk together the Greek yogurt, egg, and grated parmesan cheese until the mixture is smooth.

• 6

  In a small oven-safe baking dish, layer half of the roasted eggplant, followed by the lamb mixture, and then the remaining eggplant.

• 7

  Spread the yogurt bésamel evenly over the top layer and bake at 375°F for 20 to 25 minutes until the topping is set and lightly browned.